4 Serves
372 Mins
In a saucepan, combine the whole milk and heavy cream, heating over medium heat until it just begins to simmer.
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Vitamin E
3 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
116 µg / 400 µgCalcium
254 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
612 mg / 1,250 mgPotassium
375 mg / 4,700 mgSodium
154 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
74 µg / 55 µgFiber
1 g / 28 gSugar
33 g / 50 gSaturated Fat
25 g / 20 gCholesterol
1226 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
In a separate mixing bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and slightly thickened.
Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs, then return the entire mixture to the saucepan.
Cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, then remove from heat and chill in the refrigerator for 2 hours.
Pour the chilled custard into an ice cream machine and churn according to the manufacturer's instructions.
Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours before serving.
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Danish